Bacon, Gorgonzola and Kale Salad – 7sp

Sunday night came and, having had a rather filling lunch, the OH and I decided that a salad was pretty much all we could manage for dinner. But even though we fancied something light, I also wanted something that would be packed with flavour to leave me feeling nice and satisfied until the next day. The result was just that and really hit the spot. I used smoked bacon in the recipe below but if it’s not your cup of tea, feel free to use unsmoked.

Bacon, Gorgonzola and Kale Salad

Ingredients

Serves 2 = 7sp each (Flex)

For the salad

6 smoked bacon medallions

1 red onion, finely sliced

60g gorgonzola, crumbled

Large handful of kale

Large handful of salad leaves, roughly torn

Handful of cherry tomatoes, halved

1 inch of cucumber, sliced

For the dressing

3 tbsp balsamic vinegar

1 tsp wholegrain mustard

Juice of ½ lemon

Method

On high, fry the bacon medallions in a griddle pan or frying pan for around 2 minutes on each side until cooked through and a little crispy. Remove from the pan and pop to one side. In the same pan, fry the onion in the left over fat from the bacon, adding a small splash of balsamic vinegar, until soft (around 5 minutes). Turn off the heat.

In a separate pan, whilst the bacon and onions are frying, boil the kale for 5-6 minutes until it softens a little. Drain and add to a large bowl.

Take the cooked bacon, chop into bite size slices and add to the bowl with the red onion, crumbled Gorgonzola, salad leaves, tomatoes and cucumber.

Mix together the ingredients for the dressing and then pour over the salad. Toss the salad together until everything is well combined.